Tuesday, January 26, 2010
Get in My Belly! Italian Wedding Soup
We LOVE this soup. Friends of ours served this soup during a Christmas get together in December. We've made it three times since then. Super easy and YUM-O! It's not a traditional meatball Italian Wedding Soup, so it's a bit quicker to make.
Italian Wedding Soup
1/2 lb. pasta, uncooked (I use Barilla's Pasta Plus (high in protein, fiber and Omega 3s)
1 lb. Italian Sausage (I use Iserno's Italian Chicken Sausage)
1 tsp. Olive oil
1 C Onion, chopped
3 cloves Garlic, crushed
3 C Water
3 tsp. Chicken Bouillon (I use Better Than Bouillon organic - now available in a large size at Costco. Yeah!)
3 Tbsp. Tomato paste
1 tsp. Oregano, dried
3 16 oz. cans Chicken Broth
1 14.5 oz can Diced Tomatoes, undrained
3 C Torn Spinach
¼ tsp. Salt
¼ tsp. Black Pepper
3 T fresh Parmesan cheese
1. Cook sausage in a dutch oven over medium-high heat until browned, stir to crumble. Drain sausage, set aside.
2. Heat oil in dutch oven over medium-high heat. Add onion and garlic, sauté for 3 minutes. Add the sausage, 3 cups of water, and the next 5 ingredients (water through tomatoes);
Bring to a boil. Reduce heat, simmer for 20 minutes. Add pasta and cook for an additional 15 minutes or until pasta is al dente. Add salt and pepper to taste.
Put torn spinach into each bowl, ladle soup into over spinach, sprinkle with cheese. Eat.